Smoked Sausage Nachos

Crispy tortilla chips, smoked sausage, a mix of peppers and onions drowned in beer cheese sauce. For a main dish or easy appetizer, Smoked Sausage Nachos are not your ordinary finger food.

Overhead shot of Smoked Sausage Nachos with a craft beer off to the side.

I was looking around from some Midwest favorites to remake for Mitten Movie Night. That’s when I came across this article: 52 Comfort Foods All Midwesterners Know. Even as a Midwesterner, there were loads of recipes in here I had never even heard of. One that immediately jumped out to me on the list was Beer and Brat Nachos from Taste of Home.

NACHOS LOADED WITH MEAT THEN COVERED IN BEER CHEESE? Yeah, that sounds good. In mine, I swapped out the bratwurst and made it even simpler with cooked smoked sausage. Made a simple recipe for beer cheese sauce and we are on our way to tasty town.

A close up of nachos with toppings on it.

This week is a “celebration’ of sorts on the blog! It’s the first time that I get to show off what I’ve been up to besides the blog.

A few months back I was asked if I would be interested in writing recipe and craft beer pairings for an area magazine, Michiana Life. Having this honor really felt like Bottom Left of the Mitten is not only online but also reaching out to local readers too!

I had been struggling lately with the decision to rebrand the blog name for a larger audience, but this just made me realize that sticking with what I started with was the right move.

A copy of Michigan Life magazine and an open copy behind it.

This week is also 3 months at my new job! The new year had me doing some real soul searching. After the better part of 10 years working from home as a virtual assistant, I decided that I really needed an outside focus for myself.

Working from home can be lonely and frustrating. Long hours paired with long winters and work always beckoning from the sleeping laptop even when you want to focus on other things. It’s rough. Since Little A started school in the Fall I felt like this was a great time to look for a part-time job.

So with resume in hand, I jumped at the chance to apply for a job at our local library, and happily got it! I couldn’t have asked for a better position. It gets me out of the house while still affording me time to work on my virtual assistant business and blog. Bonus, I get to be around books all day.

“Books are a uniquely portable magic.” – Stephen King in On Writing (print from InkInTheOzarks)

I’ve always been an avid reader so I thought this would be a great time to add another entertainment aspect of the blog and start adding book recommendations along with movies and TV shows. So let’s get started!

—-> Let’s follow each other on GoodReads! <——-

What book pairs well with beer and nachos smothered in beer cheese?

The book: No Exit by Taylor Adams.

Holy smokes, this book is a thrill ride from beginning to end. I could not put it down and you won’t want to either.

The book No Exit by Taylor Adams

What craft beer pairs well with Smoke Sausage Nachos?

The beer: Larry’s Fruit Flight from Bell’s

The fruity notes and lime pair so well with not only the smoky sausage but the warm weather that is finally here!

How to make Smoked Sausage Nachos:

The best thing about this recipe is how easy it is! Let’s start with the beer cheese sauce.

For this I used a recipe from one of my favorite bloggers, The Chunky Chef. This Creamy Beer Cheese Sauce turned out great using Yuengling.

Steps and ingredients for making beer cheese sauce and nachos.

Start the rest of the nacho recipe by chopping the smoked sausage, peppers and onions.

In a pan heat up 1 tsp olive oil then sautee the sausage, peppers, and onions until the peppers and onions are cooked, around 6-8 minutes.

On a sheet pan spread out the tortilla chips. Add the sausage and peppers over the top.

Finally, pour the beer cheese sauce over the top. Add more chopped peppers and cilantro if you wish. Serve immediately.

Looking for more Sausage & Beer pairings?

And here you are……

Overhead shot of Smoked Sausage Nachos with Bells Larrys Fruit Fight off to the side.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

InstagramMMN

*Affiliate links are included in this post. Please read my Discloser Policy.

Print Recipe
Smoke Sausage Nachos
Layers of tortilla chips, smoked sausage, peppers, and onions are smothered in beer cheese sauce. Smoked Sausage Nachos make a great appetizer or main dish.
Smoked Sausage Nachos | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Smoked Sausage Nachos | Bottom Left of the Mitten
Instructions
  1. For the beer cheese sauce: I used a recipe from, The Chunky Chef. I used Yuengling for the beer.
  2. Chop the smoked sausage, peppers and onions.
  3. In a pan heat up 1 tsp olive oil then sautee the sausage, peppers, and onions until the peppers and onions are cooked, around 6-8 minutes.
  4. On a sheet pan spread out the tortilla chips. Add the sausage and peppers over the top.
  5. Finally, pour the beer cheese sauce over the top. Add more chopped peppers and cilantro if you wish. Serve immediately.

Toad In The Hole

The classic English dish Toad In a Hole is made with sausage, a simple bread pudding, then topped with a mustard-onion gravy. This is a perfect meal when you are looking for something a little different.

A piece of sausage and bread pudding aka Toad In a Hole cut with gravy on it ready to eat!

Welcome to Mitten Movie Night the Royal Wedding Edition! I decided to make a classic English dish for this special occasion.

I hadn’t had Toad In The Hole before I knew that it was going to be something that I would love.  Meat, onions, carbs….GRAVY!!!  Of course, I had to add some Michigan appeal to this dish by using Beer Brats made with Founder’s Dirty Bastard Craft Beer.  We eat these a lot during the Summer and they worked great in this recipe.

What beer pairs well with sausages?

The beer: Soft Parade from Short’s Brewing.

While I did do some research about favorite beers of England I felt like I would rather share a Michigan beer that I felt was fitting not only with the meal but also the name, Soft Parade from Short’s Brewing.  This beer is full of fruit flavor: strawberries, blueberries, raspberries, and blackberries.

Fruit beers pair so well with dishes that aren’t exactly complex in flavor and that’s why a simple sausage dish like this is perfectly contrasted with this beer. Plus the name gets you in the mood for the ‘procession’ that the Royal Wedding will have.

See how I did that?  Wink, wink….I know it was a weak analogy but like most things, I’m going with it!

A big bowl of mustard-onion gravy.

So after going through about a million recipes, I settled on this one from Cooking Channel TV for Toad in the Hole with Mustard-Onion Gravy.

How to make Toad In a Hole:

For the base, it’s just flour, salt, eggs, and milk.  To one bowl add the flour and salt.  In another bowl add the milk and eggs then whisk to combine.  Slowly add the milk and egg mixture to the flour whisking it together to make a batter.

Simple enough but then the trick seemed to be what you do with it once the ingredients are mixed together.  Half the recipes said to just keep it out on the counter for 10-30 minutes.  The other half said that you had to keep it in the refrigerator overnight or at least a few hours to set.  What I did was make the batter in the morning and put in the refrigerator until I was ready to make this about 6 hours later.

Flour in a bowl with eggs and milk off to the side.

The other part of this recipe that was in all of them was heating up the pan you are cooking the pudding and sausages in.  About an hour before you are ready to put this on the table take the batter out of the refrigerator and preheat the oven to 375 degrees. 

Now put the pan you plan on baking this in into the oven.  I used a metal pan because I was worried about adding the cold batter to a hot pan would break it. 

Next, brown the sausages in a pan on the stove with 1 Tbs oil.  Brown all sides which take about 8 minutes but don’t worry about cooking all the way through.  Reserve any oil in the pan for the gravy.

Carefully take the pan out of the oven then add a small bit of oil to that pan.  You can spray or add the oil then spread with a paper towel but please use caution since the pan is extremely hot. Now add the batter and top with the sausages.

Return it to the oven and cook for 45 minutes.

For the gravy use the reserved oil you left from cooking the brats and add the thinly sliced onions.  Using very low heat cook them down slowly for about 10 minutes.  To the onions add the flour and stir to coat.  Now add the beef broth, mustard.  Continue cooking down until it thickens to a gravy consistency.  Add salt and pepper to taste.

Take out the Toad In The Hole from the oven.  Slice and serve topped with gravy.

And here you are……

 

Toad In a Hole in a pan with a craft beer and dish of mustard-onion gravy off to the side.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

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Toad In a Hole

I tried my hand at a classic English dish, Toad In The Hole. Savory sausage is baked on top of a simple bread 'pudding'. Top with an onion gravy and you have a meal fit for a King.

Toad In a Hole | Bottom Left of the Mitten

Prep Time 20 minutes
Cook Time 45 minutes

Servings
servings


Ingredients
Toad In The Hole

Mustard-Onion Gravy

Prep Time 20 minutes
Cook Time 45 minutes

Servings
servings


Ingredients
Toad In The Hole

Mustard-Onion Gravy

Toad In a Hole | Bottom Left of the Mitten


Instructions
Toad In The Hole
  1. To one bowl add the flour and salt. In another bowl add the milk and eggs then whisk to combine. Slowly add the milk and egg mixture to the flour whisking it together to make a batter.

  2. Keep batter on the counter for 10-30 minutes or keep in the refrigerator up to overnight if you like.

  3. Take the batter out of the refrigerator and preheat the oven to 375 degrees. Put just the pan you plan on baking this in into the oven.

  4. Next brown the sausages in a pan on the stove with 1 Tbs oil. Brown all sides which takes about 8 minutes but don't worry about cooking all the way through. Reserve any oil in the pan for the gravy.

  5. Carefully take the pan out of the oven then add a small bit of oil to that pan. You can spray or add the oil then spread with a paper towel but please use caution since the pan is extremely hot. Now add the batter and top with the sausages. Return it to the oven and cook for 45 minutes.

Mustard-Onion Gravy
  1. For the gravy use the reserved oil you left from cooking the brats and add the thinly sliced onions. Using very low heat cook them down slowly for about 10 minutes.

  2. To the onions add the flour and stir to coat. Now add the beef broth, mustard. Continue cooking down until it thickens to a gravy consistency. Add salt and pepper to taste.

  3. Take out the Toad In The Hole from the oven. Slice and serve topped with gravy. Enjoy!

Hacienda Torta Cubana

This copycat recipe for Hacienda Torta Cubana sandwich is made with homemade salsa bread stacked high with pulled pork, salty ham, cheese, and pickles. Add some Apricot Sriracha Sauce for some sweet heat! 

Hacienda Torta Cubana on a plate with Apricot Sriracha Sauce off to the side ready to eat.

Did you know that this weekend kicks off not only Cinco De Mayo but also the Kentucky Derby?  Double celebrations for this Mitten Movie Night.  Who is ready to party?  I know I am.  For this very special day, I made this copycat recipe that I really love from a very popular restaurant, Hacienda.  Really going out for this recipe I made the bread from scratch then piled this Hacienda torta Cubana high with slow-cooked pork, ham, cheese and a special spicy sauce to top it off.

What beer pairs well with a Torta Cubana?

The beer: Latitude 42 Brewing Company, Nectar of the Goddess.

I really love this beer it is fruity and perfect for the warmer weather. Complimenting the sweet and spicy topping on this sandwich and cut the salty taste of the pork and ham.

Hacienda Torta Cubana on a plate with Apricot Sriracha Sauce and a craft beer off to the side ready to eat.
As I said in the intro, I made the bread for this sandwich from scratch.  This Salsa Bread was so good and I was pleased with how well it took off on the blog.  In fact, just two days it is now my #1 post on the blog.  If you do not want to make the bread from scratch any sandwich bun will work.

Need a use for leftover pulled pork?

Then this Hacienda torta Cubana is the perfect use for that.  When I recently made my Pulled Pork Mac and Cheese I got the pork on a great deal and cooked it all at once.  I used half for that recipe than the other half for this one.

How to make a Hacienda Torta Cubana:

Divide the pork and ham up and you will make each of these made-to-order in one pan.

To a pan add the pulled pork and ham.  Start to cook it over medium heat for 2-3 minutes.  Flip the meat.

Butter the bottoms of the bread with some butter then add to the pan butter side down.

Add cheese to the top of meat then cook for another 2-3 minutes until the bread is crispy and the cheese is melted.

Remove and stack the sandwich on a plate and then prepare the Apricot Sriracha Sauce.

Ingredients and steps to make a Hacienda Torta Cubana.

While the description for the sauce on this is ‘Spicy Chipotle’ I decided to use one of my favorite condiments, sriracha.

Mix together some Apricot Jelly and sriracha according to taste but use the general recipe below to what I use and adjust from there.

Assemble the sandwich with warm and toasted salsa bread.

Pile high with the pork, ham, and cheese.  Add the pickles and the sauce.  Top off this deliciousness with the last piece of bread.

And here you are….

Hacienda Torta Cubana on a plate with Apricot Sriracha Sauce and a craft beer off to the side ready to eat.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

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*Affiliate links are included in this post. Please read my Discloser Policy.



Print Recipe
Hacienda Torta Cubana
This Hacienda Torta Cubana sandwich copycat has spicy salsa bread stacked high with pulled pork, salty ham, cheese, and pickles. Add some Apricot Sriracha Sauce for a one of a kind sandwich.
Hacienda Torta Cubana | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 15 minutes
Servings
sandwiches
Ingredients
Torta Cubana Sandwich
Apricot Srircha Sauce
Prep Time 10 minutes
Cook Time 15 minutes
Servings
sandwiches
Ingredients
Torta Cubana Sandwich
Apricot Srircha Sauce
Hacienda Torta Cubana | Bottom Left of the Mitten
Instructions
  1. Divide the pork and ham up and you will make each of these made-to-order in one pan.
  2. To a pan add the pulled pork and ham. Start to cook it over medium heat for 2-3 minutes. Flip the meat.
  3. Butter the bottoms of the bread with some butter then add to the pan butter side down.
  4. Add cheese to the top of meat then cook for another 2-3 minutes until the bread is crispy and the cheese is melted.
  5. Remove and stack the sandwich on a plate and then prepare the Apricot Sriracha Sauce.

Pulled Pork Mac and Cheese

A creamy homemade cheese sauce coats noodles and makes the perfect bed for pulled pork.  Drizzle this Pulled Pork Mac and Cheese with BBQ sauce then top with spicy jalapenos and pickled red onions. 

Pulled Pork Mac and Cheese on a plate with some BBQ sauce off to the side.

Welcome to the first Mitten Movie Night of Spring! We are ready to settle in and start enjoying the warmer weather.  Today I am sharing a recipe that is inspired by a wonderful meal that we had while on our Spring Break trip to Florida, pulled pork mac and cheese.

A little more on the backstory of where this recipe originated from.  This year was the first year that we actually ventured out of Michigan for Spring Break. The Winter has been long and we were all in need of some serious Sunshine.  So we headed down to a place that I grew up going to as a kid – Venice, Florida. Right on the Gulf of Mexico we couldn’t have asked for a better place to get away from it all….well expect for the traffic with everyone else having the same idea…but I digress and do not want to complain because this was easily one of my favorite vacations we’ve ever had.  I mean look at this picture of the boys heading down to the beach.  A picture truly is worth a thousand words.

Spring Break 2018 Venice Florida.

While we were in Florida we visited my friend and her family who hosted us for Easter.  Visited the Clearwater Marine Aquarium to see Winter & Hope.  Then enjoyed lots of time at the pool, the beach and eating really good food.  On the suggestion of one of the residents at the condo we headed over to Darrell’s BBQ. It was a treat because anyone with kids and driving 24 hours to get to a location knows it means lots of fast food and we were ready for a sit down meal.  The husband had the pulled pork platter, Big A had a burger and Little A and I shared a big bowl of pulled pork mac and cheese with piles of pork and sweet BBQ sauce.  It was so good and one that I kept note of so I could make it as soon as we got home.

Pulled Pork Mac and Cheese on a plate ready to eat.

What beer pairs well with Pulled Pork Mac and Cheese?

The beer: Hopsoulution Double IPA from Bell’s.

Even though most of this post talks about Florida, I am a Michigan girl and happy to be home because we do have some of the best craft beer in the country.  Wouldn’t you know we came back just in time for the release of Hopsoulution Double IPA.

How to make Pulled Pork Mac and Cheese:

Let’s start with the pulled pork.  For this pulled pork mac and cheese recipe, I made the pork in the slow cooker.  You can easily smoke the meat if you like but I ran short on time and really didn’t feel like pulling out the smoker so the slow cooker worked just as good.

Mix the beef broth and seasonings in the bottom of the crock pot and add the pork. Set for 6-8 hours on low and the pork is ready to be taken out and pulled.

About 20 minutes before the pork is ready to come out start the macaroni and cheese. Boil the pasta according to package directions.  Once it is done remove from the pan, drain and set aside in another bowl.

To the pot you cooked the pasta add the butter and over medium heat melt the butter.  Once it has melted stir the flour into the butter until it is slightly smooth (you may see some lumps) then add the milk.  Stir until combines and you have a nice sauce appearance.

Now add the nutmeg, pepper, garlic powder then finally add the 3 different cheeses.  Make sure you stir the whole time.  See how awesome this sauce comes out. The ‘pull’ of the cheese.  Thick enough to coat all the noodles.  Another word for it is ‘cheesetastic’.

Cheese sauce in a pan.

Add the noodles to the pot and stir to get all the sauce all over the noodles.  Now set out a plate and add the mac and cheese.

Heap some pulled pork on there.  Drizzle with BBQ sauce (I recommend my Best BBQ Sauce).  Finish off this pulled pork mac and cheese with pickled red onions and jalapenos.

And here you are….

Pulled Pork Mac and Cheese on a plate with some BBQ sauce and a craft beer off to the side.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

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*Affiliate links are included in this post. Please read my Discloser Policy.


Print Recipe
Pulled Pork Mac and Cheese
Pulled Pork Mac and Cheese has creamy homemade sauce and is topped with tender pulled pork and sweet BBQ sauce. The perfect meal for when you're looking for cheesy decadence.
Pulled Pork Mac and Cheese | Bottom Left of the Mitten
Prep Time 15 minutes
Cook Time 8 hours
Servings
servings
Ingredients
Pulled Pork
Mac and Cheese
Prep Time 15 minutes
Cook Time 8 hours
Servings
servings
Ingredients
Pulled Pork
Mac and Cheese
Pulled Pork Mac and Cheese | Bottom Left of the Mitten
Instructions
Pulled Pork
  1. To a slow cooker add beef broth, onion powder, minced garlic and seasonings then set for 6-8 hours on low and the pork is ready to be taken out and pulled.
Mac and Cheese
  1. Boil the pasta according to package directions. Once it is done remove from the pan, drain and set aside in another bowl.
  2. To the pot you cooked the pasta add the butter and over medium heat melt the butter. Once it has melted stir the flour into the butter until it is slightly smooth (you may see some lumps) then add the milk. Stir until combines and you have a nice sauce appearance.
  3. Add the nutmeg, pepper, garlic powder then finally add the 3 different cheese. Make sure you stir the whole time.
  4. Add the noodles to the pot and stir to get all the sauce all over the noodles.
  5. To plate: Add the mac and cheese. Heap some pulled pork on there. Drizzle with BBQ sauce. Finish off with pickled red onions and jalapenos. Enjoy!

BBQ Pulled Pork Pizza

Want a ‘mostly’ homemade pizza that is full of flavor?  Wonder what to do with extra pork that you have from a previous dinner?  Have extra BBQ Sauce you want to find something to make with?  Then this BBQ Pulled Pork Pizza is the recipe for you.

BBQ Pulled Pork Pizza with a piece cut out and ready to eat.

What movie pairs well with a saucy homemade pizza recipe and beer?

For this Mitten Movie Night we are watching The House.  This movie has TWO of my favorite actors, Will Ferrell and Amy Poehler.  While I’m a bigger fan of Ferrell’s earlier work (Anchorman, etc.) I cannot NOT watch a movie he is in.  No way, no how.

What beer pairs well with BBQ Pulled Pork Pizza?

The beer: Tasmanian Hatter from New Holland Brewing.

This IPA was made for rich BBQ sauce on top of tender pork and gooey cheese.

BBQ Pulled Pork Pizza slice dipped in ranch with a craft beer off to the side.

While I do like to make my own pizza crust sometimes when you have ingredients that are already fixed why not just go all in and grab a roll of pre-made crust from the store?  There is no reason so that is what I did.

How to make BBQ Pulled Pork Pizza:

Preheat the oven to 400 degrees.

On a pan put parchment paper and spray some non-stick olive oil on it. Lay out the crust then using a rolling pin roll it out so it reaches each edge.

Top the crust with BBQ Sauce.  For this I used my very own Best BBQ Sauce which is a vinegar/Memphis style.

Next layer the shredded Parmesan cheese, pulled pork, chopped red onions and then the shredded mozzarella.

Sprinkle with oregano to make it pretty.

Pizza crust on cookie sheet and ingredients of BBQ pulled pork pizza.
Bake in the oven for 22 minutes until the edges are golden brown and the cheese is melted.

Slice it up into 15 pieces

How to make a BBQ Pulled Pork Pizza EVEN BETTER!

I happened to have a cup of bacon jam left over from my PB&J Burger so I put 4 heaping spoonfuls on top  of the mozzarella.  If you do not have bacon jam you could easily add crumbled bacon to the top for that extra level of smoky flavor.

Then just for fun, let’s dip it into some ranch!

And here you are……

BBQ Pulled Pork Pizza on a sheet pan with a craft beer off to the side.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

InstagramMMN

*Affiliate links are included in this post. Please read my Discloser Policy.

BBQ Pulled Pork Pizza | Bottom Left of the Mitten #pulledpork #bbq #pizza

Print Recipe
BBQ Pulled Pork Pizza
BBQ Pulled Pork Pizza has smoky BBQ sauce, tender pulled pork, melty cheese, red onions then topped with bacon jam. The perfect mostly homemade pizza.
BBQ Pulled Pork Pizza | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 22 minutes
Servings
pieces
Ingredients
Prep Time 10 minutes
Cook Time 22 minutes
Servings
pieces
Ingredients
BBQ Pulled Pork Pizza | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 400 degrees.
  2. On a pan put parchment paper and spray some non-stick olive oil on it. Lay out the crust then using a rolling pin roll it out so it reaches each edge.
  3. Top the crust with BBQ Sauce. Next layer the shredded Parmesan cheese, pulled pork, chopped red onions and then the shredded mozzarella. Sprinkle with oregano.
  4. Add bacon jam or crumbled bacon if you like, it's optional.
  5. Bake in the oven for 22 minutes until the edges are golden brown and the cheese is melted. Slice it up into 15 pieces. Enjoy!

Crock Pot Ranch Pork Roast

Looking for a cozy meal that takes very little time to make?  Set the crock pot and add a simple sauce to pork then let it do its work.  Crock Pot Ranch Pork Roast is a slow cooker favorite the whole family will love.

Crock Pot Ranch Pork Roast shredded on a pan ready to eat!

This is one of my favorite meals to make for my boys. For me, one of my true joys is making them a meal that has them leaving the dinner table full & happy.

Now I’m going, to be honest and give what is possibly an unpopular opinion-I really don’t use my crock pot often.  Even in the cooler months.  Not sure if it’s just that I forget that I even have one or maybe I’m not a big fan of the way some meat turns out after cooking but there is one meat that I almost always pull out the underused crock pot for and that is porkThis crock pot ranch pork roast only takes a few ingredients to get this tender roast that practically makes its own gravy. 

Crock Pot Ranch Pork Roast shredded on a pan with gravy on the side ready to eat!

How to make Crock Pot Ranch Pork Roast:

In a bowl mix together the dry ranch, Worcestershire sauce, soy sauce, minced garlic, and water.

Mix all ingredients together then pour on top of pork. Easy! Once that is all in just cook on low for 6-8 hours.

Pork roast in a crock pot getting ready to cook.

Remove the roast from the crockpot and put on a plate or sheet pan.  Pull meat apart and dispose of any fat that is left on the roast.

Time to make the gravy:  Ladle 1 cup of the liquid from the slow cooker and add to a pot.  In a small bowl whisk 1 Tbs flour with 3 Tbs milk.  Bring liquid to a boil then add the flour/milk mixture.  Whisk constantly until it thickens, usually takes 2-4 minutes.  This can easily be doubled depending on how much gravy you’re looking for.

So rich & creamy. Perfect to top off this crockpot ranch pork roast.  Roast up some asparagus and mash some potatoes to complete this meal.

Variations for Crock Pot Ranch Pork Roast:

  • Want an Italian twist to this dish? Swap out the dry ranch dressing for dry Italian dressing.
  • Add some whole peppercini’s to the crockpot for some extra flavor.
  • This pork roast is also great on sandwich buns with melted cheese.

And here you are…..

Crock Pot Ranch Pork Roast shredded on a pan with ranch gavy on the side ready to eat!

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Originally published April 2016. Updated photos & recipe.

*Affiliate links are included in this post. Please read my Discloser Policy.


Crock Pot Ranch Pork Roast | Bottom Left of the Mitten #crockpot #slowcooker #porkroast

Print Recipe
Crock Pot Ranch Pork Roast
Fix dinner and forget it with this crockpot ranch pork roast. Cooking all day leaves this savory roast so tender it falls apart at forks touch.
Crock Pot Ranch Pork Roast | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 6 hours
Servings
servings
Ingredients
Crock Pot Ranch Pork Roast
Gravy
Prep Time 5 minutes
Cook Time 6 hours
Servings
servings
Ingredients
Crock Pot Ranch Pork Roast
Gravy
Crock Pot Ranch Pork Roast | Bottom Left of the Mitten
Instructions
Crock Pot Ranch Pork Roast
  1. Mix all ingredients together. Pour on top of pork. Cook on low for 6-8 hours.
  2. Remove the roast from the crock-pot and put on a plate or sheet pan. Pull meat apart and dispose of any fat that is left on the roast.
Gravy
  1. Ladle 1 cup of the liquid from the slow cooker and add to a pot.
  2. In a small bowl whisk 1 Tbs flour with 3 Tbs milk.
  3. Bring liquid to a boil then add the flour/milk mixture. Whisk constantly until it thickens, usually takes 2-4 minutes.
  4. Serve pork with gravy and any other side you wish. Enjoy!

Smoked Sausage Sandwich

This Smoked Sausage Sandwich is easy to make and so delicious! Grilled sausage, sauteed peppers, tomato sauce on top of a soft bun makes this a hearty sandwich.

Smoked Sausage Sandwich | Bottom Left of the Mitten

This week officially marked two months in our new home!  So we are celebrating this Mitten Movie Night feeling like we are finally settled in.  I made one of my favorite categories of food: the ‘sandwich‘.  Topped with saucy goodness and peppers this Smoked Sausage Sandwich is a well-deserved reward for a job well done.

What beer pairs well with Smoke Sausage Sandwiches?

The beer: 400 Divine Rabbits from a local favorite Greenbush Brewing Co.

Greenbush is a great stop if you hit the beach or the casino in New Buffalo.

What TV show pairs well with an easy recipe and cold craft beer?

Then finishing up Orange Is The New Black.  I have spent many nights since last Friday binge watching it. What shows are your favorites?  I will need a new one once this is over.

Smoked Sausage Sandwich | Bottom Left of the Mitten

How do I find an amazing realtor team in Southwestern Michigan?

I would love to take the opportunity to give a little shout out of people that helped us along the way.  Since my blog is called ‘Bottom Left of the Mitten’ I thought it was a good platform to showcase who made buying a home in this area such a treat.

Realtor:  ‘Power of 2’ Team from Cressy & Everett in Dowagiac.  We actually looked at homes a few years ago and she walked us through any and everyone we wanted to look at.  We just didn’t find ‘the one’ at the time.  Called her up when we found this house to show it to us.  Three weeks and one day later not only did we have this house but we also sold ours and 4 acres of land.

Inspector:  Gary from Lake Michigan Inspections. I cannot recommend this gentleman and his father enough.  They walked us through everything, I mean everything, for our new house.  Living in town we were new to sewer and well. Same for a gas fireplace and even fixed a cap on the wood burning fireplace.

New Air Conditioner: Rohdy’s—Awesome job!  Right before our recent heatwave, they worked us in for a quote and then installed the unit.  Thanks to them we have stayed comfortable and cool.

Thank you again to everyone! Now on to the food.

How to make Smoked Sausage Sandwiches:

Chop up the peppers, onions and mince the garlic.  To a bowl add the balsamic vinegar, sugar and olive oil then mix to combine.

Sautee over medium/high heat for 7-10 minutes. I love when the peppers are ‘burnt’ a little so I got a little closer to the 10-minute mark.

Smoked Sausage Sandwich | Bottom Left of the Mitten

Our new appliances were purchased in the recent store closing for HH Gregg.  This Frigidaire stove has a center griddle that I’ve been using non-stop.  No worries if you don’t have a griddle you can use a regular frying pan.

Butter buns and place them split side down.  Cut the sausage in 4 parts then split down the middle placing that split side down as well.

Heat the sausage through for around 3 minutes.

Flip both the bun and the sausage then cook around 3 minutes again.

Smoked Sausage Sandwich | Bottom Left of the Mitten

Heating up the spaghetti sauce and assembling the sandwich is all that’s left to do.  I heated it up in the microwave for 1 minute. 

Place bun on a plate, add split smoked sausage, layer on the veggies then top with sauce.

And here you are…..

Smoked Sausage Sandwich | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

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*Affiliate links are included in this post. Please read my Discloser Policy.

Smoked Sausage Sandwich | Bottom Left of the Mitten #smokedsausage #sandwichrecipe #foodandbeerpairing

Print Recipe
Smoked Sausage Sandwich
Smoked Sausage Sandwich makes a great base for crisp peppers bathed in sweet balsamic. Finish off with a thick layer of spaghetti sauce. Perfecto!
Smoked Sausage Sandwich | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 15 minutes
Servings
sandwiches
Ingredients
Prep Time 5 minutes
Cook Time 15 minutes
Servings
sandwiches
Ingredients
Smoked Sausage Sandwich | Bottom Left of the Mitten
Instructions
  1. Chop up the peppers, onions and mince the garlic.
  2. To a bowl add the balsamic vinegar, sugar and olive oil then mix to combine.
  3. Sautee over medium/high heat for 7-10 minutes.
  4. Butter buns and place them split side down on a heated griddle or frying pan.
  5. Cut the sausage in 4 parts then split down the middle placing that split side down as well.
  6. Heat the sausage through for around 3 minutes. Flip both the bun and the sausage then cook around 3 minutes again.
  7. Heat up spaghetti sauce in a microwave for 1 minute.
  8. Place bun on plate, add split smoked sausage, layer on the veggies then top with sauce. Enjoy!

Fried Pork Chops

I have to say that pork is easily one of my favorite meats to cook and eat.   Crock pot, stove top, braised, baked, chops, roast…..so many ways to cook it! What’s not to love?  One way that I make it is a family favorite and that is by frying it.  Just a few ingredients and very little time will leave you in Hog Heaven with my Fried Pork Chops.

Fried Pork Chop | Bottom Left of the Mitten

When I’m feeling like ‘comfort food’ without the fuss this is the dish I make.  It’s quick and tasty.  The buttery cracker crust is crunchy and satisfying.  And it’s as simple as these steps:

  1. Take a sleeve of crackers and crush them.  If you are careful enough you can do this right in the plastic sleeve and not even dirty a dish or waste a plastic Ziploc bag.  Put on a plate.  Add seasonings.
  2. Beat 2 eggs.
  3. Heat 1/4 cup of vegetable oil in the bottom of a pan.  Set to medium/high heat.
  4. Place pork chop in egg, then crackers.
  5. Then add pork chop to oil and place a lid part-way over the pan.  I find that this cooks them more even.
  6. Cook for 5-6 minutes, depending on the thickness of the chops.  I always buy the ‘thin sliced’ package at my local grocery.  If you buy them too thick, they will not cook quick enough and you can risk burning the cracker coating.  Flip then cook 4-5 minutes more.

Fried Pork Chop | Bottom Left of the Mitten

The best thing about these Fried Pork Chops is that they go with so many different sides.  I made these with roasted potatoes and asparagus.  I also serve it with mashed potatoes and creamed corn (a great combo in itself).  Mix it up and enjoy!  Here you are….

Fried Pork Chop | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

As always I would love to thank our Sunday Supper host Shelby from Grumpy’s Honeybunch.  Our hosts make it look easy!

Here are 30+ more Pork Recipes from baked, BBQ and smothered to enjoy:

Pork Chops

Pork Chops

And More Pork Chops

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Fried Pork Chop | Bottom Left of the Mitten #pork #porkchop #easyrecipe

Print Recipe
Fried Pork Chops
Buttery crackers make for the perfect crust on these Fried Pork Chops. Comfort food without the fuss.
Fried Pork Chop | Bottom Left of the Mitten
Course Main Dish
Cuisine Pork
Servings
chops
Ingredients
Course Main Dish
Cuisine Pork
Servings
chops
Ingredients
Fried Pork Chop | Bottom Left of the Mitten
Instructions
  1. Take a sleeve of crackers and crush them. If you are careful enough you can do this right in the plastic sleeve and not even dirty a dish or waste a plastic Ziploc bag. Put on a plate. Add seasonings.
  2. Beat 2 eggs.
  3. Heat 1/4 cup of vegetable oil in the bottom of a pan. Set to medium/high heat.
  4. Place pork chop in egg, then crackers.
  5. Then add pork chop to oil and place a lid part-way over the pan. I find that this cooks them more even.
  6. Cook for 5-6 minutes, depending on the thickness of the chops.
  7. Flip then cook 4-5 minutes more. Make sure no longer pink in the center. Enjoy!

Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce

Tender sweet potatoes are loaded up with tangy pulled pork.  Loads of flavor and easy to make, you will find yourself making this Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce again and again.

Pork Stuffed Sweet Potato from Bottom Left of the Mitten

TGIF!   Friday means Mitten Movie Night.  I have prepared something really special.  It was a few step process but really required more waiting than working.  First I put the sweet potatoes in the slow cooker.  Then I braised the pork and put it in the oven.  Whisked the Asian BBQ sauce.  Chilled the beer.

I recommend this Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce on a cool Fall day when your lounging on the couch binge watching Netflix wanting to put much effort into a great meal.

What beer pairs well with Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce?

The beer: Fifth Voyage Coconut Porter from Cranker’s Brewery.

This beer was part of an ‘I Love Michigan’ Craft Beer pack that we picked up at Meijer.  I really enjoyed this pack since it let us try a few different beers from all over the state.

What movie pairs well with craft beer and pulled pork?

For entertainment, we’re watching The Boss.  I have been binging on funny stuff all week after the premier of The Walking Dead Sunday.  Done. Over. I cannot handle anything remotely scary or stomach turning…..until this Sunday when I watch it again.

Sorry, I’ve invested too much time to quit now.  Alright! So onto the meal (unless you’re having TWD flashbacks then come back later).

How to make Stuffed Sweet Potato with Asian BBQ Sauce:

As I mentioned I made this meal in stages.  For the sweet potatoes, I wash them and then put them in a crock pot for 6 hours.  Done! See didn’t I say that was easy?

For the pork in an oven-proof stockpot add chopped onion and garlic then brown in 2 Tbs oil once softened add the pork to brown on all sides then add salt & pepper to your liking and one bottle of beer.  Take off heat and put in a 350 degree oven.  Cook for 1 hour.

Remove from the oven then add 1 cup water.  Put back into the oven to finish cooking for another 1-1 1/4 hours.   When the pork comes out so tender it shreds easily.

Pork Stuffed Sweet Potato from Bottom Left of the Mitten

How to make Asian BBQ Sauce:

Whisk all ingredients together except for the sesame oil.  Add 2/3 of the sauce to shredded pork.  Save the remainder for topping.

Pork Stuffed Sweet Potato from Bottom Left of the Mitten

Split top of sweet potato with a knife.  Stuff with pulled pork then before serving to add the sesame oil to the BBQ Sauce that is left and pour over stuffed potatoes.

Garnish with chopped parsley.

Want more pulled pork recipes?

And here you are….

Pulled Pork Stuffed Sweet Potato from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

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Originally published in October of 2016. Updated post March of 2019. 

*Affiliate links are included in this post. Please read my Discloser Policy.

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Pulled Pork Sweet Potato with Asian BBQ Sauce from Bottom Left of the Mitten

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Print Recipe
Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce
Sweet potatoes topped with tender pork and a tangy sauce. Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce is the perfect slow-cooked comfort food.
Prep Time 10 minutes
Cook Time 6 hours
Servings
potatoes
Ingredients
Pork & Sweet Potatoes
Asian BBQ Sauce
Prep Time 10 minutes
Cook Time 6 hours
Servings
potatoes
Ingredients
Pork & Sweet Potatoes
Asian BBQ Sauce
Instructions
Sweet Potatoes
  1. Add washed potatoes to slow cooker. Cook on low for 4-6 hours.
Asian BBQ Sauce
  1. Whisk all ingredients together except for the sesame oil. Add 2/3 of the sauce to shredded pork. Save the remainder for topping.
  2. Split top of sweet potato with a knife. Stuff with pulled pork.
  3. Right before serving add the sesame oil to the BBQ Sauce that is left and pour over stuffed potatoes. Garnish with chopped parsley. Enjoy!
Pork
  1. For the pork in an oven proof stockpot add chopped onion and garlic then brown in 2 Tbs oil once softened add the pork to brown on all sides. Then add salt & pepper to your liking and one bottle of beer.
  2. Take off heat and put in a 350 degree oven. Cook for 1 hour. Take out of oven then add 1 cup water. Put back into the oven to finish cooking for another 1-1 1/4 hours.

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